Method

Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini, cheese and dill. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.

Step 3

Divide mixture evenly between muffin holes. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

Vegetarian

Nutrition

944 kj

Energy

13g

Fat Total

3g

Saturated Fat

1g

Fibre

6g

Protein

43mg

Cholesterol

722.93mg

Sodium

4g

Carbs (sugar)

21g

Carbs (total)

All nutrition values are per serve

Author: Alison Roberts

Image credit: Steve Brown

Publication: Super Food Ideas

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